Ramsay's Kitchen Nightmares

Ramsay's Kitchen Nightmares

Ramsay's Kitchen Nightmares - Episode Guide

Season 5

  • Ramsay's Kitchen Nightmares V - 501

    Season 5 -

    Gordon comes to the aid of the owner of a Spanish Tapas restaurant and attempts to mend the relationship between the stubborn owner and the frustrated head chef.
  • Ramsay's Kitchen Nightmares V - 502

    Season 5 -

    Gordon comes to the aid of a family-owned bistro in Devon. Gordon's got his hands full with the patriarch of the family, but he's determined to get the bistro back on track and Devon's diners in the door.

Season 4

  • Piccolo Teatro

    Season 4 -

    The venue for tonight’s second programme is Piccolo Teatro, a bijou vegetarian restaurant in Paris run by feisty Scot Rachel. A former waitress at the restaurant, Rachel bought it three years ago and now, along with best friend Stephanie, she’s trying to convert the carnivorous French into a nation of veggies. For Gordon, it’s a sentimental journey to the city where he spent his formative years as a chef, a food mecca full of gastronomic delights that should be a dream.

  • Ruby Tates

    Season 4 -

    The venue for tonight’s first programme is Ruby Tates in Brighton, owned and run by ex-actor and failed Hollywood wannabe ALLAN LOVE. Situated in an affluent and trendy area just one street back from the beach, it’s an oyster bar and seafood restaurant, but Allan’s never tasted the food because he hates fish. He won’t even put his head round the door of his own kitchen, where lurk two angry chefs - furious Frenchman ALEX and indolent Aussie JAMIE - busy doing nothing but turning out a lacklustre menu including hot fruits de mer and ageing lobster. They themselves admit they wouldn’t eat it, and incredibly for a seaside restaurant, there isn’t a local fish in sight.
  • The Curry Lounge

    Season 4 -

    The venue for tonight’s programme is The Curry Lounge in Nottingham, the city with more restaurants per square mile than any other in Britain. This 120-seater Indian restaurant has been run since January by ex-sales director Raz who‘s new to the business - and it shows. Despite a £500k refurbishment and décor like a Bollywood set the honeymoon period’s well and truly over. His once-healthy trade is evaporating and at his current rate of loss it‘s uncertain he‘ll make it past Christmas.
  • The Fish and Anchor

    Season 4 -

    The venue for tonight’s programme is The Fish & Anchor, a restaurant and bar near Lampeter in rural West Wales, owned and run by ex-boxer Mike and his wife Caron. Mike, a self-taught cook, is a one-man pressure cooker in the kitchen as he struggles to accommodate a vast menu while Caron’s unique style of front-of-house management includes abusing the customers and her husband in equal measure. Every night they go twelve rounds with the local clientele who are fast deserting them to the tune of a £1,000 per week loss.
  • The Granary

    Season 4 -

  • The Priory

    Season 4 -

    The venue for tonight’s programme is The Priory, a 100-seater carvery in Haywards Heath, Sussex owned by ex-IT consultant Scott. The former chapel of a nineteenth-century convent, the restaurant is in a spectacularly beautiful location and offers bargain roast dinners from a carvery that’s been running for twenty years. Scott bought the place for £300k but with an ageing clientele eating for half-price, he’s losing £5,000 a week. And despite the heavenly location, the food is straight from hell: recycled meat, soup in a bucket, synthetic sauces .. and worse still, a lazy head chef content to preside over food-encrusted ovens and a disaffected brigade.

Season 3

  • La Parra

    Season 3 -

    Tonight, for the first time ever on Kitchen Nightmares, Gordon takes on a nightmare restaurant abroad. La Parra de Burriana is an ex-pat restaurant in Nerja on Spain's Costa del Sol. Nestling among the cafes lining the seafront offering all-day English breakfast and chips, La Parra is the brainchild of twenty-six-year-old ex-nightclub manager Laurence. He set himself up in business eighteen months ago with a loan from his dad and, although he's not an experienced chef, mans the kitchen on his own, determined to offer something better than chips to his largely British clientele. 

    Laurence's menu boasts seventy-two options including his unforgettable signature dish, prawns in garlic with chocolate sauce. Running front-of-house is Laurence's mate Alex and sous-chef Norman is on the barbecue serving up a haphazard combination of kebabs and steaks cooked by torchlight. The Mediterranean menu has a special twist - no-one wants to eat it. The kebabs are raw, Alex has over-booked the place (and failed to clear up the dog mess that litters the dining room) and the punters that are still turning up face an interminable wait for their food. Unsurprisingly Laurence lost £22k last year but still resists Gordon's attempts to introduce a simple menu that will bring customers back. Will Laurence survive the summer and Gordon's efforts to get him to learn bullfighting? Can La Parra be saved, or will the sun set forever on Laurence's Mediterranean dream?
  • Morgan's

    Season 3 -

    Gordon grapples with girl power when he takes on an intimate family-run restaurant in the heart of WAG territory near Liverpool. For the last three years Morgan’s has been run by antiques dealer-turned-restaurateur Sandy and her two daughters Helen and Laura. The beautifully-designed dining room has a prime high street location and should be the perfect eatery for the trendy local clientele. But Head Chef Phil is grappling with an eclectic menu that includes mashed potato with apricots and his cooking’s just not up to it. Meanwhile owner Sandy can’t keep the books straight, the all-female front-of-house team lacks any clear line of command and they’re £100k in debt. At this rate of loss they are facing the prospect of no punters and closure within six months. It’s handbags at dawn as Gordon imposes some drastic changes, only to discover that when he turns up for the launch of a Sunday lunch menu, he’s the only one who’s bothered to get out of bed. Will the ladies that lunch carry on treating their business as an expensive hobby, or can they lure the WAG glitterati of Woolton through the door for a make-or-break celebrity relaunch?
  • Rococo

    Season 3 -

    Gordon finds a chef caught in a time warp when he tackles a picturesque but largely unfrequented upmarket restaurant in King’s Lynn, a traditional market town on the Norfolk coast. For the last eighteen months ex Michelin-starred chef Nick has owned and run Rococo but his past success is now eluding him. The menu is past its sell-by date, the service is stuffy, the food is over-priced and the only thing being fed is his ego. Yet, despite debts of £100k and the prospect of putting his home at risk and his young family on the streets, Nick continues to cook comatose in a 1990s fantasy land of his own making. Gordon forces him to face his failures, strips down the menu and dismantles the claustrophobic dining room. But when he discovers the depths of Nick’s stubbornness -- and that he’s locked him out of the restaurant (a Kitchen Nightmares first) even Gordon is forced to face the prospect of failure. Will Nick ever get up to speed and recapture his glory days, or will he carry on sleep-walking his way to disaster?
  • The Fenwick Arms

    Season 3 -

    Gordon tackles a pub for the first time, getting to grips with The Fenwick Arms in rural Lancashire. The pub is run by landlord Brian who, after thirty years in the business and a quadruple heart-bypass, still puts in 120 hours a week and insists on laying down the law in the kitchen. Despite their best endeavours Brian and his partner Elaine are £250k in debt, losing £1500 a week and facing bankruptcy within three months unless there’s a drastic reversal in their fortunes. 

    This is a pub with ideas way above its station: the tables in the restaurant are set as if the Queen is about to arrive for lunch, and the complex menu boasts ostentatious dishes galore, all coated with Brian’s cloying signature sauces, or gravy only fit for filling potholes in the pub car park. In the cramped kitchen, stuffed full of Brian’s world-class collection of novelty dinner plates and appliances bought from eBay, the head chef is only allowed to dress the food. There’s an urgent need to get back to basics, galvanise the staff and produce great, simple food to bring the punters back before it‘s too late. Can Gordon get Brian out of the kitchen for long enough to allow his Campaign for Real Gravy to turn things around? Or will a curmudgeonly Brian call time on Gordon’s attempts to save his business?

Season 2

  • Clubway 41

    Season 2 -

    The venue is Clubway 41, and despite being voted Blackpool Tourist Board's Restaurant of the Year, the place is in dire straits. It is the prime example of HOW NOT TO RUN A RESTAURANT. Owner Dave is the flakey self-appointed head chef, who hasn't been in a kitchen for 30 years and can't cook. His partner Dawn invents bizarre dishes for the menu, ranging from "tomato and cointreau soup" to "pork with brie, nectarine and whiskey sauce." Gordon faces a hellish week and Clubway 41 is breaking every rule in the book. Can he bring Dave, Dawn and their food back to earth?
  • D-Place

    Season 2 -

    D-Place in Chelmsford, Essex is run by Mexican-born Israel and his English partner Tara. They've sunk £150,000 of their own money into their trendy café bar which offers a vast selection of fusion cuisine. In charge is Executive Chef Philippe, producing everything from all-day breakfasts to hoi sin noodles with an astounding lack of flair; the plastic food is dire and boomerangs back from the dining room as soon as it’s cooked. Restaurant manager, spunky Essex boy Dave, loathes his chef, and their mutual hatred spills over into permanent running battles. Faced with dysfunctional staff and a disastrous menu, Gordon is about to face the longest week of his professional life. Can he quell the panic, banish the deep fat fryer and bring D-Place back from the dead, or will it disappear forever?
  • La Gondola

    Season 2 -

    La Gondola, a hotel and restaurant in Derby, strikes Gordon as being stuck in the past. Indeed, its glory days were back in the 1970s, but those days are gone and the restaurant is sinking fast. His challenge is to haul the staff, décor and cuisine into the 21st century and once again fill the dining room with happy customers.

     

     

     

     

  • La Riviera

    Season 2 -

    The venue for tonight’s fourth programme is La Riviera, a fine dining restaurant in Inverness. Owned by multi-millionaire Barry Larson and costing £8000 a week to run, the place boasts top French chef Loic Lefebvre and an impeccably-trained kitchen staff with Michelin star-studded backgrounds. Loic is on a mission, to bring sophisticated French cooking to the home of haggis, tatties and deep-fried Mars bars. But though he’s hungry for success, he's French, he's arrogant and the food's pretentious. The locals aren't biting and the restaurant’s empty most nights. There’s a sharp smell of déjà vu in the air for Gordon whose own venture in Scotland had to close. This week it's personal as Ramsay tries to save La Riviera from the same fate. Can Gordon tone down their act, demystify the menu and, most importantly, get the punters in?
  • Lanterna

    Season 2 -

    At La Lanterna in Letchworth, Hertfordshire, 28-year-old owner and head chef Alex offers modern Italian cuisine, a taste of Little Italy in England's first garden city. The restaurant is run by his best mate maitre d' Gavin, helped by his ex-air hostess girlfriend Emily. But Alex has no customers, cookers that don’t work and an expensive menu that’s about as authentically Italian as a spag bol. He re-mortgaged his house to buy the business, it’s losing £1,000 a week, he hasn't slept for months but still runs round town in a flash car that's worth more than the restaurant. Running out of money, inspiration and energy, Alex is on the verge of losing everything. Gordon rolls up his sleeves and sets to work on the encrusted kitchen cookers and hapless front-of-house staff. Can a strict diet of brutal honesty, radical food surgery and undiluted energy turn things round, or is it only a matter of time before the lights go out at La Lanterna for good?
  • Momma Cherri's

    Season 2 -

    Momma Cherri’s Soul Food Shack is an intimate forty-seater, a stone's throw from Brighton’s sea front. Big soul momma, owner Charita Jones, produces a menu of irresistibly unique classics from the Deep South. The food's hard to fault but the punters are nowhere to be seen, Head Chef Brian and a rag-tag collection of part-timers are taking the mickey - and despite working a seven-day week Charita’s got an empty restaurant and a £65,000 debt. If ever there was a case of too many cooks, this is it. Charita's a natural, but she's never made a profit on the restaurant and is now facing financial disaster. Can Gordon successfully shut her out of the kitchen, get the chef back on the boil and put the soul back into the business, or will the shack shut up shop for good?
  • Oscar's

    Season 2 -

    On the surface, Oscars in Nantwich seems idyllic—an Irish family run restaurant in the heart of beautiful countryside. Owner Maura runs the front of house and her son Lenin is the head chef, but it's not "happy families". With her life savings on the line Maura is in big trouble. She constantly bickers with her son whilst the customers are forced to wait hours for their fluorescent crab stick paellas, and stodgy carbonaras from Oscars 'bit of everything' menu. The place is losing £2000 per week, but that isn't the worst of their problems, Lenin has got a serious drink problem and during service collapses and has to be rushed off to hospital. It’s Gordon's toughest challenge yet; can he bring the Irish heart back to Oscars, stop mother and son fighting, and get the Lenin to face up to his problems?
  • Sandgate

    Season 2 -

    Gordon Ramsay travels to the seaside to help ailing hotel and restaurant, The Sandgate. This is Lois and Peter's first venture into the catering industry. The happily married couple used to enjoy eating in restaurants, so thought it might be fun to own one. Eighteen months later their dream has turned into a nightmare and they're loosing £4,000 a month.

    In the kitchen their head chef, Stuart is on the brink of a nervous breakdown. He's forced to cook for four restaurants including a fine dining upstairs, and a Japanese restaurant in the basement, but it's when he loses his coveted AA award that he really hits rock bottom. Eccentric, overstaffed and on the point of collapse can Gordon bring this real life Fawlty Towers back from the edge?

Season 1

  • Bonapartes

    Season 1 -

    When 21-year-old chef Tim sold “fine dining” to Bonapartes bistro in Silsden, West Yorkshire, they assumed he could cook. Unfortunately, Gordon Ramsay discovers the true skills of the wannabe TV chef when he tastes his food. As Ramsay attempts to get the menu back to basics and fill the restaurant, can Tim cope with the pressure of a full kitchen?
  • Glasshouse

    Season 1 -

    At The Glass House in Ambleside, Gordon Ramsay finds the restaurant owner close to tears. Ramsay rolls up his sleeves and gets involved in every detail of the business. And, while he discovers a great deal of talent in the young cooks, Ramsay decides the head chef is the weak link.
  • Moore Place

    Season 1 -

    With an empty dining room and complete lack of know-how in the kitchen, the owners of Moore Place in Esher are relying on Gordon Ramsay to teach them the fundamentals of running a restaurant and fill the dining room with customers on Mother’s Day.
  • Walnut Tree

    Season 1 -

    Gordon Ramsay has his work cut out for him as he attempts to restore the reputation of The Walnut Tree in Wales. When he arrives he finds the owner chef-less, broke and desperate to get the restaurant back on its feet in time for its 40th anniversary celebrations.